Chinese Veggie Quinoa Bowls


Quinoa bowls become more inspired by fresh seasonal produce to awaken your kitchen creativity---- colors, textures, aromas, and flavors please the senses all in one bowl. Melissa’s Produce is currently featuring Asian vegetables to celebrate the Chinese New Year. These veggies can be used in a variety of traditional classic Chinese recipes as well as other Asian style dishes.

This Chinese Veggie Quinoa Bowl is a citrusy, light and nourishing recipe of my own. I created this recipe as I sipped on tea this morning because I was excited to use the Napa cabbage, kumquats and snow peas. They looked so pretty in my fridge and I could not resist putting them on top of curried quinoa. Of course, you could make this anytime of day, but I made this impromptu dish for our Chinese New Year breakfast before a morning workout.

On my Instagram feed I called this “Good Morning Darling” Breakfast Bowl because that’s just what I said as I placed this bowlful of goodness in front of my honey. He loved all of the flavors and textures so much! It’s a big compliment from my hungry fiancé when he nearly licks the bowl clean. He’s Chinese and a professional food writer, so I’m proud to share this recipe with his stamp of approval.

Gōng Xǐ Fā Cái! Happy New Year!

Chinese Veggie Quinoa Bowls

Serves 2, vegan & gluten-free


  • 2 cups quinoa, cooked in curried vegetable broth

  • 1/2 cup Napa cabbage, shredded

  • 2 handfuls snow peas

  • 3 kumquats, sliced thin in circles

  • 2 stalks Chinese broccoli

  • 1 inch piece of ginger root, sliced thin in silvers

  • 1 package very firm tofu, sliced

  • 2 cloves garlic, sliced

  • 3 tablespoons sesame oil

  • 3 tablespoons yuzu juice (found in most Asian supermarkets--- substitute with fresh squeezes of an orange)

  • 1 tablespoon tamari soy sauce

  • Curry spices

I used Penzey’s Spices Sweet Curry blend for the quinoa: turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white & black pepper, cardamom, cloves and cayenne.


Prepare the quinoa. Cook one cup of quinoa with two cups of vegetable broth in a pot, and simmer until the quinoa splits, about 15 minutes. Add a few dashes of curry powder to season. Remove from heat, fluff and cover.

In a large pan, pour in a little sesame oil and add the garlic slices. Turn on the flame and sauté the garlic on medium heat until fragrant, about 5 minutes.

Add the tofu carefully and sauté until golden on both sides for another 5 minutes. Turn the flame to low and add the broccoli until it’s just wilted, about 2 minutes.

Add the snow peas and toss them together with the pan ingredients. Drizzle in a little tamari soy sauce, yuzu and sesame oil. Combine over low heat.

Turn off flame and add the kumquat and ginger slivers in with the garlic, tofu, broccoli and snow peas. Stir gently together to mingle the kumquat and ginger in with the other ingredients.

Fill two bowls each with the curried quinoa. Scoop the tofu and veggies from the pan and place a serving into each bowl. Season lightly with more curry spice and a little more yuzu juice if you like.

Garnish with shredded Napa cabbage, extra kumquat and ginger slivers. Serve and enjoy!